It's summertime, which means invites for BBQs and picnics are flying in left and right. Okay, maybe not flying in, but we've been known to be invited to a party or two. With that said, Vanessa is pretty limited in what she can eat and what she can bring. There are only so many times you can show up to a carnivore carnival and be the tofu toting invitee, right?
The good news is we have a vegan potato salad recipe which will knock some socks off at your next summer gathering. It's a super simple recipe, easy on the pockets, and of course, delicious down to the very last drop.
I took an old family recipe and adapted it to fit Vanessa's vegan ways. As an added bonus, making it vegan also made the potato salad a bit healthier, too! We cut the mayo out and ditched the oil and boom, a vegan summer side dish to die for. (Note: please don't die for this potato salad. It's good, but not give-your-life-over kind of good).
You can make it on the road, living in an RV, or even at a campsite as long as you have your propane burner going strong. Here is the recipe, without further ado...
5. Add coconut oil, all spices, and vegetable bouillon. Cook the root veggies about 30 minutes or so, at least until tender.
6. Now that your root vegetables are soft, you're going to need to puree everything. We had a magic bullet, so we did a few rounds of pureeing, and although a bit messy, it did the trick. Do what you need to, but get that soup smooth.
8. Chop up the Dino kale and add to the soup. Cook on low for another 5-10 minutes, depending on the texture you'd prefer.
And that's that. Vegan Root Vegetable Soup. You can top it with whatever you'd like—croutons, roasted pine nuts, garbanzos. That's the beautiful thing about soups, they can adapt to your tastebuds.
Hope you enjoy. Let us know in the comments what you think!
So, our love for kale plus our love of salads made this a very easy recipe. We wanted to add something a bit lighter to our Recipes from the Road, and we immediately thought of one of our favorite salads. We eat it as a side or even sometimes as a main course if we're looking for something on the lighter side. Take a look.
Serving Size: 4
Price per serving: $1.56
3-4 generous handfuls of chopped kale
1 full lemon squeezed
2 cloves chopped garlic
1 tsp red pepper flakes (more if you can stand the heat)
1-2 TBS olive oil
1 cup baked Parmesan crisps (just buy some parm either whole or grated and we'll help with the rest below.)
1. Parmesan crisps need some bakin'. Grate the Parmesan and place moundfuls onto some parchment paper. Bake at 350 degrees for 5-6 minutes. Remove from oven, let cool, then break into tinier pieces.
2. Chop the kale. Or tear it. Whatever floats your boat. Just make sure to take thick stems out and allow more bite-size pieces. Add to bowl.
3. Add lemon juice, olive oil, red pepper flakes, and Parmesan crisps to kale. Mix generously.
4. Eat that salad.
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